2-1/2 lbs tortilla chips
1-1/4 lbs Cheddar cheese, shredded
2-1/2 lbs refried beans, prepared
3-3/4 lbs SMOKED TURKEY BREAST, cut into 1/4-inch x 1/4-inch x 2-inch julienne
1-1/4 c green chiles, diced
5 c roasted red bell peppers, julienne
2-1/2 c black olives, pitted and sliced
1 lb, 14 oz Monterey Jack cheese, shredded
2-1/2 c green onions, sliced
2-1/2 c jalapeno peppers, sliced
3-3/4 lbs salsa, prepared
1 lb, 14 oz sour cream
For each serving: Spread 2 ounces tortilla chips on a 12-inch platter and sprinkle 1/2 ounce of Cheddar cheese over chips. Dot 2 ounces of beans evenly over chips. Sprinkle 3 ounces smoked turkey, 1 tablespoon green chiles, 1/4 cup red peppers, and 2 tablespoons olives evenly over chips. Cover all with 1/2 ounce Cheddar and 1-1/2 ounces Monterey Jack cheese.
Bake in a 450-degree F oven for 10-12 minutes, until cheeses are melted and bubbly.
Remove from oven and sprinkle 2 tablespoons each green onions and jalapeno peppers over hot nachos. Serve immediately with 3 ounces salsa and 1-1/2 ounces sour cream.